Gluten-free recipe for "kruidkoek-krentenbrood"

First of all, a disclaimer, this is Lidy's recipe (so thanks to her !).

1. 450g gluten-free flower;
2. 4 teaspoons "backin" (Dr. Oetker, baking powder);
3. 350g raisins;
4. 200g (dark) brown sugar;
5. 5 teaspoons of "koekkruiden" (Dutch cookie herbs);
6. 0,5l "karnemelk" (Dutch buttermilk);
7. just under half a cup of "maizena" (corn starch).

Mix all ingredients, adding the raisins as last.

Pre-heat the oven to 160 C, place ingredients in an appropriate container and place in the bottom of the oven.

Bake for 70 minutes.

Enjoy (and believe me you will).